Year: 2014
Type: article
Abstract: Nowadays a great variety of traditional dry fermented sausages is present on the market. Differences in their sensorialcharacteristics depend on their composition, as well as complex biochemical reactions which occur during the fermentationprocess. The production of fermented sausages is greatly influenced by the changes in the composition of microbiota. It isgenerally agreed that microbiota of the fermented sausages is mainly constituted of lactic acid bacteria and coagulase-negativestaphylococci. Fermentation of different sausages can, also, involve other microorganisms as yeasts and moulds. Developmentof different microbial groups or even specific species can significantly affect the characteristics of the final product. The influenceof the microbiota can, also, be seen in the contribution to the product safety especially by the synthesis of lactic acid andbacteriocins. On the other hand, the use of these species can have potential hazards related to biogenic amines and enterotoxinproduction, as well as antibiotic resistance. The review deals with the composition of microbiota of different traditional fermentedsausages and the impact of microbiota to product safety and potential hazards.
Authors: Bojana Milićević, Nevijo Zdolec, Lidija Kozačinski, Vesna Dobranić, Dragiša Savić
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2183913346